Lemon tart espuma
This espuma tastes just like the filling of a lemon tart.
Makes 675g.

Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
250 |
ml |
lemon juice |
250 |
ml |
whipping cream |
5 |
stalks |
lemongrass |
2 |
|
lemons, zest |
68 |
g |
egg yolks |
125 |
g |
sugar |
3 |
g |
gelatin, soaked in cold water |
Preparation method
- Place the lemon juice, whipping cream, lemongrass, and lemon zest in a pan over low heat and allow to infuse without boiling.
- Remove the pan from the heat and infuse for 30 minutes.
- Lightly beat the egg yolks with the sugar.
- Pass the lemon mixture through a sieve and mix with the egg-yolk basis using a whisk.
- Cook until you have a crème anglaise.
- Dissolve the gelatin in the warm mixture, pass through a sieve, and pour into a 1-litre siphon.
- Allow the mixture to cool completely.
- Aerate with two whipped-cream chargers and shake well before use.
Serving suggestions
- In a composition with components of meringue, vanilla, and caramel.
- Delicious with components of strawberry, balsamic vinegar, and shortcrust pastry.
- Delicious in a composition with components of black salsify, bay leaf, and beurre noisette.